Jenn's Out Of This World Spaghetti and Meatballs

Recipe View In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and lightly golden, about 5 minutes. Stir in 2 cloves of minced garlic and cook for another minute until fragrant. (6 minutes)

Recipe View Stir in the crushed tomatoes, tomato paste, water, sugar, half of the chopped fresh oregano, and the bay leaf. Season generously with salt and freshly ground black pepper. Bring the sauce to a gentle boil, then reduce the heat to low, cover, and simmer while you prepare the meatballs. (5 minutes)

Recipe View In a large bowl, gently combine the ground round, Italian seasoned bread crumbs, the remaining fresh oregano, the remaining 2 cloves minced garlic, fresh parsley, lightly beaten eggs, and grated Parmesan cheese. Season with salt and pepper to taste. (3 minutes)

Recipe View Using your hands, gently roll the meat mixture into approximately 1-inch meatballs. Carefully drop the meatballs into the simmering tomato sauce. Ensure the sauce covers the meatballs; if not, add a little more water. (7 minutes)

Recipe View Cover the saucepan and allow the meatballs to simmer in the sauce for at least 40 minutes, or until they are cooked through and the internal temperature reaches a minimum of 160 degrees F (72 degrees C). Stir occasionally to prevent sticking and ensure even cooking. (40 minutes)

Recipe View While the meatballs are simmering, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and cook according to package directions, usually 8 to 10 minutes, or until al dente. Drain the spaghetti well. (10 minutes)

Recipe View To serve, place a generous portion of spaghetti on each plate and top with the homemade meatballs and a ladleful of the rich tomato sauce. Garnish with extra fresh parsley and a sprinkle of Parmesan cheese, if desired. Enjoy! (2 minutes)